It’s been four years since I had to break up with dairy, after I went to the doctor for a routine physical and left with a diagnosis for severe dairy allergy. It explained my chronic cystic acne and how my hands turned red upon contact with buttery flour, but I was devastated. Mostly because that meant the end of a long, sustained relationship with cheese. I had consumed cheese with vigor and it poisoned me. I should have known, love this great is bound to crush and destroy. I avoided cheese like an awful ex for four long years, until the end of 2015.
Nutritional yeast is a marketer’s nightmare. The name is unappetizing. Its flaky yellow form does not invite consumption. And as someone that eats anything and everything, its strong vegan following made me think that, like Tofurky and Vegenaise, its purpose was to replace an animal product that I have no moral qualms about eating.
You might be of the mindset that butter cannot be improved. And it’s true, butter is really great. It’s an essential ingredient in so many breakfast staples, and just a delight all on its own. You can add it to grits, smear it on toast—what am I doing, you know what to do with butter.